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Summer Vegetable Quiche
with Cucumber & Sweet Piquante Pepper Salad
55 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 500 Cals/serving
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This quiche is packed with colorful summer veggies, including tender squash and fresh corn. To keep it moist and fluffy, we’re stirring ricotta into the filling, also brightened up by fresh basil. Our side salad of cucumbers, sunflower seeds, and golden piquante peppers—a tangy-sweet pickled variety with a vivid orange color—completes the meal on a gourmet note.
Get Cooking
fresh
ingredients
Title
- 1 Pie Crust
-
4 Cage-Free Farm Eggs
- ½ cup Part-Skim Ricotta Cheese
- 2 Cucumbers
- 1 ear Of Corn
- 1 Red Onion
- 1 Summer Squash
- 1 bunch Basil
- 3 Tbsps Crumbled Feta Cheese
-
2 oz Golden Sweet Piquante Peppers
- 2 Tbsps Roasted Sunflower Seeds
- 1 Tbsp White Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.
2
Cook the vegetables:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.
3
Make the filling:
While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.
4
Assemble & bake the quiche:
Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.
5
Start the salad:
While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.
6
Finish the salad & serve your dish:
Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.
2
Cook the vegetables:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.
3
Make the filling:
While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.
4
Assemble & bake the quiche:
Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.
5
Start the salad:
While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.
6
Finish the salad & serve your dish:
Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!
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